Hope you had a wonderful Thanksgiving and one that was filled with all the things you are thankful for this year. Our Thanksgiving consisted of two meals and lots of desserts. I did great, as far as indulging goes, at our first stop – my in-laws, but after that when we went to my family’s house, it was just down hill in the eating department. My pants grew tighter and tighter and I swear it’s Sunday and they are still tight. I guess I didn’t follow my rule of thumb: everything in moderation. Oops!
Well, what was your favorite food this Thanksgiving?
I love corn casserole, the one that tastes like a really moist corn bread. It is super delicious and makes killer leftovers. After we ate our leftovers, I finally made a well balanced little meal. These sweet potatoes surely remind me of fall with the colors and were a perfect combination of vegetables, carbs and protein. Just what I needed as a nice cleanse from the holiday sugar rush.
Sausage & Spinach Sweet Potatoes
Makes 2 stuffed potatoes
- 2 sweet potatoes
- 2 to 3 Tbsp olive oil
- 2 garlic cloves, minced
- 1 package fresh spinach
- 2 organic sausage, casing removed (use Nature’s Promise sundried tomato)
- sprinkle of goat cheese
- Poke a few holes in the top and bake potatoes in oven at 350F for 45 minutes or until softened.
- In large sauté pan or wok, on medium heat, heat about 1 Tbsp olive oil until it swirls around pan easily.
- Add 1/2 of garlic, 1/2 of spinach and cook until wilted. Do a second batch with remaining garlic and spinach. Set aside in bowl.
- In same pan, remove casing from sausage and break into pieces, cook with a Tbsp of olive oil until no longer pink – 5 to 7 minutes.
- When potatoes are soft, carve out the tops and remove the center of the potatoes.
- Discard the center of the potato and stuff the insides with spinach and cooked sausage.
- Sprinkle with goat cheese.